Chili Vinegar Sauce
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INGREDIENTS
- 1/2 c Distilled white vinegar
- 2 Serrano peppers -or-
- 10 Fresh red or green Thai Bird
- 1 Jalapeno pepper; thinly
- 1 tb Nuoc mam [I prefer Thai fish
INSTRUCTIONS
David Ford daford@delphi.com Terre Haute, Indiana Combine all ingredients in small bowl. Can be prepared three days ahead. Cover and store at room temperature. Makes about 1/2 cup. [I usually triple or quadruple the recipe and add more Thai peppers than are called for. It keeps very well in a covered plastic container for at least six months.] CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (119g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 21 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.4mg | 0 % | |
| Potassium 2.4mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 21
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